{Easy Recipe} How to Make Yummy Gluten-Free Pancakes

I’m still trying to get used to the texture of anything gluten-free. If you’re a bread and pasta type of person (I’m more of a bread person!), you know the texture I’m talking about. Gluten is a wonderful thing. It keeps breads soft and helps foods maintain their shape, acting as a glue that holds food together.

I was diagnosed with Graves’ disease in 2006 — a year after I had my daughter. Graves’ disease is an immune system disorder that results in the overproduction of thyroid hormones (hyperthyroidism).

I’ve been battling this horrible disease for over 8 years. It wasn’t until recently that I read that gluten is bad for any autoimmune disorder so I’ve been trying my best to stay away from gluten.

Let me tell you — it’s not easy!

I’ve tried many gluten-free foods like crackers, cookies, brownies and pasta. But to be honest, the texture isn’t the same as the “real” thing but it’s pretty close so it’ll do.

I woke up to snow this morning so no work for me. Yay for snow days! So I decided to make pancakes with the Pillsbury Gluten-Free all purpose flour I bought at Walmart several weeks ago. I searched all over the internet for an easy & simple pancake recipe.

Pillsbury Gluten Free AP Flour

After reading about 20 different GF recipes, I decided to mix a few things of my own to make it to my liking.

Here’s the version I made:

Gluten-Free Spiced Pancakes

(null)

Ingredients

1 cup of Pillsbury gluten free all purpose flour
1 cup of milk
1 egg
1 teaspoon of pumpkin spice
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1 teaspoon of sugar (you can substitute for either honey or maple syrup or omit it)
A dash of salt

Pre-heat your pan or griddle to about 300 degrees (approximately). I had my pan on very low heat so the butter wouldn’t burn.

Mix the dry ingredients first. In a separate bowl, mix the wet ingredients. Combine both wet and dry mixes and mix well. Be careful to not over mix the batter.

Use about 1/4 cup of batter for each pancake. Cook pancakes for several minutes til you see bubbles form on top and flip. Cook for another few minutes and enjoy!

The verdict?

I can honestly say that when my kids ate the pancakes, they had no idea the pancakes were gluten-free.  I, on other other hand, didn’t quite like the texture (texture is huge for me) but the taste was just like an ordinary pancake but with some spice – which we love.  I also noticed the pancakes didn’t form as many bubbles as a regular pancake would when it was cooking but it wasn’t a big deal.  My little one and I both ate 2 pancakes with some maple syrup while my son ate one.  I was left with 3 pancakes which will be eaten for breakfast tomorrow. 😉

I’m so glad these Gluten-Free Pancakes satisfied my craving for the real deal!

What are your go-to gluten-free foods or recipes?

Comments

  1. I’ve been having good luck going 50 / 50 Pillsbury and Bisquick GF when I make muffins for the boyfriend who is allergic to wheat.

    His ex-wife who is Celiac thought I screwed up and gave her a conventional muffin.
    I’ll take that compliment.

    I like the convenience of having the Xanthan gum already in the mix but sometimes with softer items it needs to be toned down a bit and that’s where the Bisquick comes in.
    Heather Solos recently posted..Weekly Menu 25

  2. Nice recipe! I love the pumpkin spice addition. I bet they taste great.

  3. Yum! Never thought to add pumpkin spice – or cinnamon! I will have to try these!

  4. Sounds good! I would like to try gluten free pancakes

  5. Yesenia Salgado says:

    Looks good! I need to try this since it’s gluten-free! 🙂

Speak Your Mind

*

CommentLuv badge